“Be happy in the moment, that’s enough. each moment is all we need, not more” ~Mother Teresa
“Welcome….so glad you are here”
Hi…any chance you have driving plans to view the solar eclipse? As exciting as it sounds (along with FOMO* tugging at me) it looks like I’ll be hanging out enjoying the view from a sweet little cottage.
A few weeks ago I had also contemplated applying for a part time job (18 hours a week) at a little church I attend. I thought it would be fun & might be a great fit for me. However before I even applied I decided that perhaps it wasn’t such a great idea after all. I mean seriously how would I have time to do all the really important stuff in my life?
With Cami performing 4 times a week in The Wizard of Oz there doesn’t seem to be much time between shows for play and you know by now I do enjoy my playtime😎
With that being said between performances my FOMO took over and I made sure to participate in the weekly painting class.
This weeks class met at a home located in the woods.
A delightfully lovely afternoon spent painting where I was able to enjoy the smell of pines
and watch tiny chipmunks, squirrels, feisty blue jays and adorable rabbits flit around.
A really special moment for me this week came when I received an invitation to a Garden Party. Woo!Hoo! Count me in!😎
I can’t tell you how excited I was that the time worked out for this gathering.
My friend had been telling me about her mother’s garden (particularly about an outhouse that is painted pink and named sweet pea) 🌸and how I’d have to stop by sometime to see it.
With the weather being so nice they decided to throw a summer 🌻 garden party.
I’ve decided that there’s really no need for me to feel like I’m missing out on anything. After all I do have my special viewing glasses in tow all ready to go….and happily excited to let NASA show me the rest.😎
*Fear Of Missing Out
After a recent play rehearsal a cast member gave me a huge zucchini. Here’s a fun, easy and yummy recipe I found to use it in.
CRUSTY PARMESAN-HERB ZUCCHINI BITES
1 super large zucchini ( or 3-4 ) sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & theme, minced
smidge of olive oil
salt & pepper to taste
Pre-heat oven to 350 degrees. lightly brush both sides of the zucchini with all of oil and place on a foil lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and then broil for the last 3 to 5 minutes until cheese is crispy and brown.
“If they could see me now that little gang of mine, I’m eating fancy chow and drinking fancy wine. I’d like those stumble bums to see for a fact the kind of top drawer, first rate chums I attract.” ~Sweet Charity
Hi, I hope you had a good week. I’ve had a fun, exciting & most definitely all consuming week. A wonderful community theatre here on the coast has been preparing for the production of The Wizard of Oz read moreand opening night has arrived! my first time as a stage mom
This post will be a little rushed since more than likely as you read I will beind those curtains backstage with Cami. (Cheering her on for 12 performances)
That being said I can’t help reflect back to a time when this cute-furry child first arrived at our home in California.
A few of the neighborhood children had brought her over one Sunday afternoon all dirty and scruffy inquiring if she were one of our dogs.
I remember that day as if it were only yesterday.
I looked at the little doggie and replied “no she isn’t one of ours…(and without even a pause) however we would be more than happy to take her if there isn’t any luck finding her owner”
I felt my husband’s shocked surprised look.
Perhaps in that moment I saw what a sweet spirit she had. Star quality
Before the day was over she was ours.
We named her Cami. She cleans up well
A Maltese mix. Tiny and mighty
sweet and smart
loving and devoted.
Who would have imagined six years later that a once scruffy homeless little abandoned dog on a Sunday afternoon…
would one day be making her big debut here on the beautiful Oregon coast portraying Toto a scruffy beloved farm dog.💕
Happy weekend sweet friends🏡
Here is a little clip as we are leaving home for debut.🚗
Oh, and one more thing before I go Just in case you too have a furry kid who might be of star quality aren’t they all it’s important to stay really healthy as their stage mom/caregiver Here’s a great breakfast that keeps me going strong. It’s one of my faves. Easy smeasy!
Marcia’s Stage mom breakfast
1 english muffin
1/4 cup cheddar cheese
dab of butter
sprinkle of salt/pepper
julienne tomatoes (optional)
Pour about one tablespoon olive oil on pan and heat.
Cook eggs according to your liking.
( I prefer mine well done) Melt cheese on egg.
Apply butter to muffin and heat on pan.
Place eggs on muffin to form sandwich. Serve warm.
“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”~Henry James
Just in case this is your first time visit here.…
Hello, and Welcome to Marcia’s Cottage by the Sea. Today you are in for a special treat. I’m taking you to the The Painted Lady Tearoom located in Myrtle Creek, Oregon.
A beautiful drive inland (approximately 2 hours) from where I live on the coast.
I checked the weather and it looks like a beautiful summer 82° perfect day so what do you say we grab our hats and head on out for a super fun day!
From the moment you step on the grounds you will encounter a magical garden experience atmosphere like no other
Where blended displays of flower gardens meander around the 1900 historical home
A charming beautiful gorgeous lovely Tearoom and bed and breakfast made even sweeter by the proprietor Wendi whose warm welcome will make you feel right at home💕
We have a few minutes before tea will be served so let’s take a peek inside.
Inside there are four different rooms you can sit in. Each one is decorated with Wendi’s special touch.
Which includes an area for dress up accessories.
Just in case you forgot yours.👠👛(Wendi thought of everything)👚
Today we will be sitting outside on the charming side porch.
Privately relaxing and luxuriating in the afternoon tea menu which looks divine.
I decided to order the Queens Tea which includes:
A specially blended house tea
variety of tea sandwiches
chocolate covered strawberries
chocolate dipped oranges
deviled egg sandwiches
chocolate Oreo cake
And the most yummy lemon curd & scones fit for a queen indeed!
This was a perfect day filled with fabulous moments and memories
Inspired by all this tea yumminess I thought I’d share a favorite scone recipe. Scones are easy to prepare and I usually make my own. However there are fabulous packaged scone mixes available which all you need to do is add a semi homemade touch of cut-up apples, currants, ginger, oranges, almond flavoring, cinnamon, apricots, fresh blueberries, cranberries, or perhaps even chocolate chips.
2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter
1/2 cup buttermilk
1 lightly beaten egg
Mix dry ingredients. Cut in butter until mixture resembles coarse cornmeal. Make a well in the center and pour in buttermilk. If you don’t have buttermilk, use regular milk. Mix until dough clings together and is a bit sticky, do not overmix. Turn out dough onto a floured surface and shape into a 5-8″ round about 1 1/2″ thick. Quickly cut into pie wedges or use a large round biscuit cutter to cut circles. The secret of tender scones is a minimum of handling. Place on ungreased cookie sheet, making sure the sides of the scones don’t touch each other. Brush with egg for a shiny, beautiful brown scone. Bake at 425 degrees for 10-20 minutes or until light brown.
To transform this basic scone recipe into one for herb scones, add about 3 tablespoons fresh or 1 tablespoon dried herbs such as basil, thyme, or oregano. Serve with softened butter mixed with chopped herbs and a dash of lemon juice.
“It was a good time to start something new. We have two lives, and the second starts when you realize that you have only one.” ~Isabelle Dubois-Dumee
Earlier this week my husband surprised me by taking this photo. He was inside our home and saw me taking photos so he snapped one of me as he called out. It was a fun candid moment. real time
This got me to thinking of how sometimes I wait until I think the moment is just right to do something (in an effort trying to capture the perfect moment)
subsequently missing the moment because I’m trying to capture it. does this make sense?
For example waiting to take a photo so I get exactly the picture I’m looking for.
Hesitating to invite that new acquaintance for coffee because perhaps it’s too soon
or.…holding off to have a party until you get the perfect room all set up to sit everyone
or…. thinking this isn’t the right time to begin a project, class, or even that recipe
which looks so amazing.
I must admit that I’ve been guilty of all the above and even now at times still forget that (there is no such thing as a perfect moment) it’s the actual process of doing which is really the most rewarding.
That being said this past week I have been in the process of spray painting a few garden items
I’ve put this project off because the wind on the Oregon coast can be challenging especially when you are trying to spray paint.
However it’s not always windy so I got up a little earlier and worked around the windier times sometimes working a bit later after the wind subsided.
Similarly like my spray painting projects I decided that the perfect time to have friends over, garden parties, perhaps even a spontaneous lunch gathering is now.
Putting myself out there to share with others and enjoy the moment. As July begins to disappear I reminisce about the adventures of the month and look forward to heading into August with my heart filled with warm summer memories.
Memories to linger on because they will be over way sooner than we hoped.
Come let’s take a walk around the cottage garden….
Now here is an apple pie recipe in case you missed it that I recently baked for a county fair competition. This recipe is a combination of a few recipes I’ve collected over the years. (btw as I write this post I’m not yet aware who the winner was for the contest. However, as you can imagine it’s really not that big of deal to me because I had so much fun baking and entering! )
This is a versatile pastry and can be used for all kinds of pies. For a flaky, tender crust, chill all your ingredients and do not overwork the dough. (I learned this the hard way) It can be frozen for up to one month if you wrap it well in plastic wrap, then heavy duty foil.
2 2/3 cups all-purpose flour
1 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut in 1/2 -inch pieces
1/4 cup vegetable shortening, cut in 4 pieces ( I confess I used lard)
5 to 6 tablespoons ice water
In a medium bowl, combine the flour, sugar, and salt. Using a pastry blender, (or your fingertips) cut in the butter and shortening until the mixture resembles coarse meal. Drizzle 5 tablespoons ice water over the top, tossing the mixture with a fork until the dough just comes together. If necessary, add up to 1 tablespoon more water.
Divide the dough in half and shape each half into a disk. Wrap in plastic and refrigerate for at least 30 minutes or overnight. Makes pastry for one double-crust 9- inch pie.
While the dough is being refrigerated go ahead and prepare the pie filling.
Apple Pie filling
6-7 cups sliced peeled tart apples ( I used a combination of 3 green Granny Smith 3 fuji )
2 tablespoons water
1 tablespoon lemon juice
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon salt
In a saucepan, combine apples, water & lemon juice & cook over medium-low heat until apples are tender. (don’t over cook) Remove from the heat & cool. ( do not drain) In a large bowl, combine sugars, flour, cinnamon, nutmeg, ginger and salt; add apples & toss to coat.
Line a 9-in. pie plate with bottom pasty; trim even with edge. Add apple filling. Rollout remaining pastry to fit top of pie/ place over filling. Seal and flute edges. Cut slits in top. Bake at 450 for 10 minutes. Reduce heat to 350; bake 35-45 minutes longer or until golden brown. Enter in your local county fair. (just kidding) Enjoy!